Chocolate Macadamia Cookies

Name: Chocolate Macadamia Cookies with White Chocolate Ganache & Toasted Coconut | Serves 6+
Total time: 1 h 10 min
Yield: 2
Cuisine: Modern
Ingredients: butter; ½ packet cocoa powder; 1.5 packet Basic Sponge Mix; 1 packet white chocolate chips; ½ box Coconut Cream; 1 packet brown sugar; 1 packet Vanilla-Flavoured Essence; 1 egg; 1 packet shredded coconut; 3 packet Crushed Macadamias

with White Chocolate Ganache & Toasted Coconut | Serves 6+

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These chocolate macadamia cookies combine a rich cocoa base packed with morsels of white chocolate and macadamia nuts for the ultimate treat. Drizzle with some white chocolate ganache and sprinkle with toasted coconut and you'll be fighting over the last one.

Unfortunately, this week’s shredded coconut was in short supply, so we’ve replaced it with slivered almonds. Don’t worry, the recipe will be just as delicious!e just as delicious!

Allergens:

Milk

•Gluten

•Soy

•Eggs

•Sulphites

•Tree Nuts

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total1 hour 10 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 6 people

½ packet

cocoa powder

(May be present: Milk, Soy, Sesame, Gluten, Peanuts, Tree Nuts. )

1.5 packet

Basic Sponge Mix

(Contains: Gluten; May be present: Milk, Soy, Sesame, Peanuts, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

white chocolate chips

(Contains: Milk, Soy; May be present: Sesame, Gluten, Peanuts, Tree Nuts. )

½ box

Coconut Cream

1 packet

brown sugar

(May be present: Milk, Soy, Sesame, Gluten, Peanuts, Almond, Cashew, Pistachio, Walnut. )

1 packet

Vanilla-Flavoured Essence

(May be present: Milk, Soy, Sesame, Gluten, Almond, Eggs, Fish. )

1 packet

shredded coconut

(Contains: Sulphites; May be present: Milk, Soy, Sesame, Gluten, Peanuts, Tree Nuts. )

3 packet

Crushed Macadamias

(Contains: Tree Nuts; )

Not included in your delivery

butter

(Contains: Milk; )

egg

(Contains: Eggs; )

Nutrition Values

Energy (kJ)1360 kJ

Fat18.8 g

of which saturates10.9 g

Carbohydrate33.7 g

of which sugars16 g

Protein5 g

Sodium301 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small sauce pan

•Baking Tray

•Baking Paper

•Medium Non-Stick Pan

Cooking Steps

• Preheat oven to 180°C/160°C fan-forced. • Weigh 200g butter and set aside at room temperature to soften. Weigh 30g cocoa powder. Weigh 310g basic sponge mix.

TIP: Weigh out your ingredients before you start as we've sent extra cocoa powder and basic sponge mix!

• In a medium heatproof bowl, place white chocolate chips. • In a small saucepan, heat coconut cream (see ingredients) over medium heat until just steaming, 1-2 minutes. • Pour cream over chocolate, then stir until melted and combined. Place in fridge to cool, 20-30 minutes.

TIP: You want the cream steaming but not boiling!

• Meanwhile, place softened butter, brown sugar and vanilla-flavoured essence in a large bowl. Beat with electric beaters until light and fluffy, 2-3 minutes. • Add the egg and beat until well combined, 1 minute.

• To the bowl, add measured cocoa powder and sponge mix. On low speed, beat until dough just comes together, 1-2 minutes. Using a wooden spoon, stir in crushed macadamia nuts until just combined.

TIP: Beat until the dough just comes together, over- beating can cause the cookies to become tough.

• Roll heaped tablespoons of dough into balls. You should get 15-20 cookies. Divide dough balls between the lined oven trays, allowing room for spreading. Bake for 14-16 minutes or until just firm to touch. Transfer to a wire rack to cool completely. • Meanwhile, heat a medium frying pan over medium-high heat. Toast shredded coconut, stirring occasionally, until golden, 2-3 minutes. Set aside.